PSMO Tenderloin

The Restaurant Depot has PSMO beef tenderloin (Select) on sale for $8.49 per pound. I was not familiar with the term PSMO and had to look it up:

Because the fillet of beef is so widely loved and in high demand, they are extremely expensive especially in steak form. This video will show you how to take a beef tenderloin PSMO and break it down into fillets. PSMO stands for Peeled Side Muscle On, and is the most common form a restaurant will order when butchering tenderloins for fillets. The PSMO in this video cost about $60 total (about $8.25lb), where as a fillet from your local butcher will cost you about $13-$15lb, and as an entrée at a local restaurant, you’ll shell out anywhere from $28-$40 a plate.


I'm curious if you buy "PSMO" and if you think its the way to go versus buying a butchered tenderloin?

Tom, I think Costco offers a PSMO but it's named slightly different...peeled something. Next time I'm there I'll check. I have bought that "cut" from them at around 8+ per pound and it's very good for the $. I improve it by my mosture reduction process which makes it more tender and flavorful.

Drew

For the past couple of years, my foodie friends and I have complained about the quality of all meats we get. One being the beef fillets. I have a killer recipe for a beef fillet that I could always count on. Not so anymore. So I went across town to a local grocery with a real butcher shop on site. I told them I was having family for Easter and wanted to cook my beef fillets and I wanted them to be like I remember. I got a three pound, center cut beef fillet, the part they usually cut for the mignons. It came tied and I assume that is because they had cleaned it up. I paid $55.00 for it and it was worth every penny. It was so tender, buttery texture and the flavor was what I remember it to be. They get their beef from Creek Stone Farms, and I was told it is corn fed. I've purchased meat from them before and it is always top of the line. Gene and I drove to the store the following day after Easter to compliment them on the fillet which led to a perfect dinner for our family. Expensive yes, but worth it and I will go back there again for every fillet I buy from now on. The meat cutter did explain to me that this cut did not involve the fillet butt which will have gristle and perhaps that is what I have been given when asking for a fillet. Since I married a fellow who owned an old fashioned butcher shop, serviced all the restaurants in town, had meat lockers, etc. you would think he would be able to give me a few tips. I guess not!
Thanks for the info on the PSMO...I will look it up.